Li, Yan published the artcileComparison analysis of widely-targeted metabolomics revealed the variation of potential astringent ingredients and their dynamic accumulation in the seed coats of both Carya cathayensis and Carya illinoinensis, Category: ethers-buliding-blocks, the publication is Food Chemistry (2022), 131688, database is CAplus and MEDLINE.
Pecan and hickory nuts are two of consumers favorite ones. Pecan seeds can be eaten fresh, while hickory ones must remove astringency before eating. Here, we reported that total phenols, flavonoids and condensed tannins of hickory seeds were reduced after de-astringent treatments. They gradually increased with development, showing higher levels in hickory seed coat at mid-late periods than that in pecans. Widely-targeted metabonomics anal. of developing testa identified 424 kinds of components, including 101, 38, 58, 27 classes of flavonoids, tannins, phenolic acids, organic acids and others, showing 16 different changing trends. Notably, most kinds of flavonoids, hydrolysable tannins and phenolic acids at maturity were more than that of pecans, while oligomeric condensed tannins were opposite. Gene expression anal. provided further explanations for their dynamic accumulation. These results unraveled potential astringent components in hickory testa and preliminary mol. mechanisms of their dynamic changes, offering theor. basis for the targeted de-astringency.
Food Chemistry published new progress about 134-96-3. 134-96-3 belongs to ethers-buliding-blocks, auxiliary class Immunology/Inflammation,COX,Natural product, name is 4-Hydroxy-3,5-dimethoxybenzaldehyde, and the molecular formula is C9H10O4, Category: ethers-buliding-blocks.
Referemce:
https://en.wikipedia.org/wiki/Ether,
Ether | (C2H5)2O – PubChem